Hi folks. I'm currently working on my first butt and plan on freezing much of it. I've searched the forum and it seems everyone agrees that pulled pork freezes well and foodsaver bags are preferred but ziplocs OK. But I couldn't find solutions to the following:
I don't have a vac-sealer and can't get one anytime soon. So should I still freeze it already pulled? It seems when you do slabs of bacon or big chunks of meat, it's recommended that you freeze it as a whole big piece instead of as slices. Would this apply to pork butt? If I'm just using zip-locs, would it stay fresher as a big chunk versus pulled?
And I'm wondering if there's a consensus on this one: finishing sauce BEFORE packaged for the freezer or finishing sauce when reheated and served?
Thanks everyone! I'll share the results with some qview.
I don't have a vac-sealer and can't get one anytime soon. So should I still freeze it already pulled? It seems when you do slabs of bacon or big chunks of meat, it's recommended that you freeze it as a whole big piece instead of as slices. Would this apply to pork butt? If I'm just using zip-locs, would it stay fresher as a big chunk versus pulled?
And I'm wondering if there's a consensus on this one: finishing sauce BEFORE packaged for the freezer or finishing sauce when reheated and served?
Thanks everyone! I'll share the results with some qview.
